Georgian dishes - Beradze Merab (полные книги .txt) 📗
Imeretian Chicken
Products:
1 chicken
2—3 bulbs onions
1 tablespoon dry suneli
3 sprigs coriander
1 glass walnuts
0.5 glass vinegar
3 cloves garlic
1 pepper
Salt to taste
Take a fat chicken, clean it thorougly, and cut into pieces. Put the pieces into a saucepan and stew. Add finely shredded onions and cook until browned.
Prepare the seasoning: pound some walnuts, dry suneli, garlic and peppers, salt them, mix together, and pour in some vinegar. Cover the chicken with water, pour in the seasoning. Put the saucepan back on the stove and boil up. Serve while hot.
Enjoy with “Tsinandali”, “Rqaciteli” or “Kakhuri” wine.
Fried Chicken with Tkemali Sauce
Wash a chicken, rub with salt and put on a spit. To keep the shape of the chicken, tie the neck and legs to the spit with a wire. Put the spit on fire and turn it round slowly until fried. Untie the chicken, take it off the spit, put on a big plate and serve with tkemali sauce.
Enjoy with “Kakhuri”, “Saferavi” or “Rqaciteli” wine.
Chicken Tabaka
Take a chicken, cut down the breast, and rub with salt. Put some clarified butter, vegetable or olive oil on a frying pan and heat up. Put the chicken on the pan, flatten it, put a plate over the chicken and put something heavy on the plate to press it down. Serve the chicken tabaka with tkemali or tomato sauce.
Enjoy with “Tsinandali” wine.
Boiled Chicken with Garlic
Boil a chicken, cut it into medium pieces, and put into deep plates. Pound some garlic; pour in the broth, and salt. Pour the broth with garlic over the chicken pieces.
Shkmeruli
Solve pounded garlic in warm water and let it boil with some butter for 3—5 min. Dissect a cleaned chicken along the breast, sprinkle it with a pinch of salt and some red ground pepper and roast flat. Then pour the garlic solution on it and cook for 20—25 min. Serve hot.
Enjoy with “Tsinandali” wine.
Kuchmatchi (Pork Guts)
Products:
1 kg pork guts
2—3 bulbs onions
2 glasses walnuts
5—6 sprigs savoury
2 cloves garlic
1 pomegranate
Pepper, saffron (“yellow flower”), coriander, suneli to taste
Wash and clean the guts, pour over some water and boil. Leave the guts to cool, take them out of the broth and cut into small pieces. Add finely shredded onions and savoury. Pound walnuts, pepper, saffron, coriander, suneli, garlic, salt the mass and pour in some broth. Add vinegar to taste and season the guts. If the kuchmatchi has little juice, add in some more broth. Before serving, strew with some pomegranate grains.
Enjoy with “Kakhuri” or “Tsinandali” wine.
Kaurma of Liver
Products:
1 kg mutton / pork liver
5—6 bulbs onions
100 g butter
6—7 tomatoes or 0.5 litre tomato juice
Salt and pepper to taste
Cut mutton or pork liver into pieces, sprinkle with salt and black pepper, mix thoroughly and fry in butter until slightly browned. Put the liver into a saucepan, strew with shredded onions, and steam for 5 min. Add 1 glass of meat broth and boil for 10—15 min. Add in peeled, seeded and minced tomatoes, coriander, dill, parsley, estragon, salt, some juice of boiled onions, and cook. Before serving strew with shredded dill or parsley.
Enjoy with “Kakhuri” or “Saferavi” wine.
Khashlama
Boil fat young beef, frequently removing the scum. Add laurel leaves, grains of black pepper, some cloves of garlic, and salt. Before serving, strew with shredded parsley.
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